I really wanted to step up my pizza game by trying a cold ferment recipe and this is my second attempt, my main question is though should my dough look so “pancakey” after sitting on the countertop for about 2.5 hours? They started off as nice uniform balls, I know the yeast will make them rise but I feel like I never see them look like this size in anything on the internet for dough making
by Foreign-Pension3382
6 Comments
How warm are they? How warm is your room?
I think it is fine. Warmer dough is easier to work with Vice cold.
Agree, they should be fine.
Looks like high hydration and low yeast, pretty typical Neapolitan looking dough. Pizza on, dawg 🤙
That dough is fine, just be gentle with it its fermented just about as long as you can let it without balling it up ant putting it back in the fridge..
I dont know if this is the reason, im still new to pizzas myself, but i found this was happening when I wasnt balling them properly and not sealing the ends (if thats what you call it). They kept flattening out like this. Again, complete novice here so may be a stupid suggestion, but i haven’t had it happen since!